Crepes

Posted on May 17, 2006


On Mother’s Day morning I decided to treat myself by making a special breakfast: crepes. I’ve never made them before so it really was a trial and error experience. Two or three of the crepes were tossed before they could be consumed due to failures on my part. But the last four were perfect.

For fillings, I tried a few things: peanut butter and fluff; peanut butter, fluff and strawberries and strawberry preserves. I think the peanut butter, fluff and strawberries was my favorite. It had a nice mix of sweetnesses with a fresh crunch from the giant strawberries I’d sliced onto it.

Crepes
makes 6-8

2 eggs
1 cup skim milk
2/3 cup all-purpose flour
1 1/2 teaspoons vegetable oil
1/2 tsp vanilla extract
a dash of salt

Combine all ingrediants in a blender and process until batter is very smooth. You may have to scrape down the sides of the bowl as well. Leave covered and place in refridgerator for one hour, to allow batter to cool.

Spray a medium skillet with cooking oil and preheat on the stove over medium heat. Pour 1/4 cup to 1/3 cup of the batter into the heated pan.

Let cook until golden brown on each side. Repeat until all the batter has been cooked. Serve warm with toppings of your choice.

Extra crepes can be frozen and stored.

* * * * *

I’m usually not a big fan of using the microwave for much but when I saw 28 Cook’s recipe for these fat free, crispy, easy homemade potato chips, I knew had to give it a try. So that’s on deck for tonight. I’ll post about it later.

Read the full post at Cucina Bella, a family cooking blog.

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Comments

One Response to “Crepes”

  1. Robin on August 22nd, 2008 12:59 am

    These were delicious! My boyfriend (who cooks as well as I do) and I made these for dessert. They were so easy to make. We even had 2 pans going! My son liked them so much, he requested them for breakfast tomorrow morning.

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